Ingredients
- 300 gStrawberries
- 200 gButter
- 250 gCaster Sugar
- 4 Medium Eggs
- 75 mlMilk
- 1 tspVanilla Extract
- 1 Lemon (Zested)
- 250 gSelf Raising Flour
- Pink Food Colouring
- Strawberry Jam
- 500 gButter
- 850 gIcing Sugar
- Isomalt (Various Colours)
- Gem Mold
Other
A pretty-in-pink strawberry cake made with chopped strawberries throughout, covered in soft ruffles of buttercream and bedazzled with little hand-made isomalt gemstones. Sweet, delicate and a little bit extra — just how we like it.
Method
Blend 200g strawberries, cook into a thick purée over medium heat, and cool. Then preheat oven to 180ºC (160 fan).
Melt butter, cool, and prepare cake tins. Beat sugar, eggs, and salt until thick and moussey.
Combine melted butter, strawberry purée, milk, vanilla, and lemon zest in a jug.
Sift flour into egg and sugar mixture. Fold in strawberry mixture gently until smooth, avoiding overmixing.
Divide batter, bake for 25 minutes, check doneness, cool for 10 minutes, then transfer to a wire rack.
For buttercream - whip butter in a stand mixer until silky and white. Add icing sugar and combine.
Dice the remaining strawberries. Sandwich the sponge with a layer of buttercream, jam and strawberries. Cover the cake with buttercream and chill.
Carefully heat isomalt and pour into molds. Leave to set.
Using a 789 nozzle pipe waves of buttercream on top. Place on gems and serve.
More recipes from Chris Cahill...
saved! saved!